Roasted Tomato with Basil, Speck Alto Adige PGI & Asiago PDO

I enjoyed an oven-roasted tomato similar to this when visiting friends in Verona, Italy. Since then, this has become a side dish staple in my kitchen for both weeknight and company dinners. It is especially nice because the Speck & Asiago turn even winter tomatoes into something special.

Serves 2-3

  • 2 large or 3 medium sized tomatoes
  • 1 ounces finely diced Speck Alto Adige PGI
  • 1 ounce shredded Asiago Stagionato PDO
  • 2 Tablespoons fresh bread crumbs
  • 1/4 cups minced fresh basil leaves

Preheat oven to 450°.

Cut tomatoes in half horizontally. Place on parchment lined baking sheet and roast until they begin to soften, about 10 minutes.

Mix remaining ingredients together and mound on top of the tomato halves. Return to oven and roast another 8-10 minutes until topping is crispy.

© Barbara Seelig-Brown